Farm Chef

15th St Farm

Farm Chef

Position Summary

15th St Farm is a half-acre regenerative organic educational farm in the heart of a vibrant downtown in St. Petersburg, Florida.

It is a rare urban farm featuring a commercial kitchen and an events barn hosting themed field-to-fork dinners for up to 60 guests. The farm grows close to 100 varieties of herbs, vegetables, fruits, and edible flowers, offering a rich palette of flavors, textures, and colors to creative culinary professionals. The uniqueness of the concept has invited high visibility and name recognition. The event menus are preset and served family-style to enhance conviviality. Attendance is by prepaid reservation only. The farm offers cooking, nutrition, gardening, and wellness classes. We also offer free nutrient-dense food distribution programs for underserved women to alleviate postpartum issues. Community outreach offers education and entrepreneurial opportunities for artisanal specialty food products.

The Farm Chef is a key member of the executive farm team. She or he is responsible for leading culinary operations. 15th St Farm delivers memorable dining experiences through innovative, ever-changing menus served in a unique physical and social setting. We offer enriching culinary, social, and cultural experiences

This role covers menu development, food quality, kitchen operations, staff supervision, inventory and cost monitoring, food safety compliance, and collaboration with the farm team to maximize use of seasonal ingredients. The Farm Chef works closely with event and marketing staff and the Executive Director to ensure alignment with the farm’s vision, mission, and goals.

Key Responsibilities

• This is a hands-on culinary position with unusual potential for creativity, menu planning, and the execution of memorable events.
• Propose menus 45 days in advance for promotion.
• Strategically plan menus leveraging farm resources
• Cultivate the “WOW Factor” in taste, uniqueness, and visuals.
• Produce signature items and value-added products,
• Use the wood-fired brick oven as a dining experience feature
• Collaborate with the Farm Manager to maximize available produce use & suggest crops
• Leverage farm resources to achieve zero-waste goals and minimize plastic use.
• Cross-promote value-added products as menu features.
• Propose innovative, engaging dinner-themed menus/events
• Produce nutrient-dense meals to go for our outreach programs

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Kitchen Operations

• Ensure the kitchen is prepared to support scheduled events and service demands, with particular emphasis on weekend dinners.
• Maintain efficient production schedules and staffing levels to meet operations goals & budgets
• Ensure consistency, efficiency, creativity, and guest satisfaction

Financial Management Goals

Food costs below 22%; BH labor costs 18%

Food Safety & Compliance

• Maintain the kitchen's compliance with local, state, and federal health department regulations.
• Implement procedures for food safety, sanitation, & maintenance
• ServSafe Manager Certification.
• Conduct regular inspections.
• Report issues to the ED

Leadership & Team Development

• Supervise, train, schedule, and mentor kitchen support staff.
• Build a culinary team as activity increases
• Enforce kitchen policies, operational standards, sanitation procedures, and performance expectations.
• Foster a positive, professional, and accountable work environment focused on teamwork, learning, and improvement.

Key Performance Expectations

• Menus submitted for review and approval by the executive director at least 45 days prior to the event.
• Food cost maintained at or below 22%. Labor BH 18
• Compliance with health department regulations.
• ServSafe certification.
• Active collaboration with the Farm Manager to optimize farm produce usage & menu quality
• Focus on the WOW factor.
• Maximize wood-fired oven use
• Professional supervision and development of kitchen activities.
• Weekly meeting with the Executive Director to review menus, image, and alignment on vision.
• Collaborate with the events coordinator and marketing team.

Physical and IT Requirements and Skills.

• Ability to physically work in the kitchen, to lift up to 50 lb, to raise up to 30 lb over your head, and to otherwise generally perform all physical requirements for the completion of all assigned work during the course of the work week
• General IT literacy and proficiency with Mac/PC and Apple/Android-based applications and software in a Google-based network (Microsoft Word & Excel, Google Docs, Notes, & Gmail, and similar programs and utilities).

Compensation

$ 55k, with reviews as activity and revenues develop

Pay: $55,000.00 per year

Work Location: In person